Place a 10-in. cast-iron skillet in the oven. Preheat oven to 350 degrees.
In just 10 minutes of prep time, you can feed your crowd this rich, citrusy take on the breakfast staple.
Servings and Ingredients
|2 c. Krusteaz buttermilk complete pancake mix|
|1 ⅓ c. Hy-Vee refrigerated 100% orange juice|
|1 tbsp. Cara Cara orange zest, plus additional for garnish|
|2 tbsp. Hy-Vee unsalted butter|
|½ c. Soirée mascarpone cheese|
|1 tbsp. Full Circle Market organic light-colored agave nectar|
|1 Cara Cara orange, peeled and sliced|
|1 blood orange, peeled and sliced|
|Hy-Vee chopped walnuts, for garnish|
|Fresh mint, for garnish|
Things To Grab
- 10-in. cast-iron skillet
- Medium bowl
- Small bowl
Whisk together pancake mix, orange juice and 1 Tbsp. orange zest in a medium bowl until smooth. Let stand for 2 minutes.
Melt butter in preheated cast-iron skillet. Tilt skillet to coat bottom with melted butter. Pour in pancake batter.
Bake for 25 to 30 minutes or until toothpick inserted near center comes out clean.
Meanwhile, stir together mascarpone cheese and agave nectar in a small bowl; set aside.
To serve, arrange the Cara Cara and blood orange slices on top of warm pancake; top with mascarpone mixture. Garnish with additional orange zest, walnuts and mint.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 30mg
- Sodium: 330mg
- Total Carbohydrates: 34g
- Protein: 4g